982. - Roast Fowls

If nicely trussed, make a stuffing with butter and some pepper, dry up the butter with bread-crumbs, baste it well, and flour and salt before you take it from the fire. If approved of, stuff the fowl with some good sausage-meat, truffles, or chestnuts, roast it twenty minutes, unless a very fine one, and then it will take three quarters of an hour; serve with bread sauce, or parsley and butter; egg sauce is sometimes sent to table with it.

If a small lump of salt butter, well covered with black pepper, is placed within the fowl previous to roasting, it will be found to improve the fowl by removing the dryness which is met with in the back and side bones.

983. - Boiled Fowls

Flour a white cloth, and put the fowls in cold water; let them simmer three quarters of an hour, serve with parsley and butter, or oyster or celery sauce. The fowls may be covered with a white sauce if sent cold to table, garnished with colored calf's-foot jelly of the hue of beet-root.

Boiled With Oysters

Take a young fowl, fill the inside with oysters, put it into a jar, and plunge the jar in a kettle or saucepan of water. Boil it for an hour and a half. There will be a quantity of gravy from the juices of the fowl and oysters in the jar; make it into a white sauce, with the addition of egg, cream, or a little flour and butter; add oysters to it, or serve it up plain with the fowl. The gravy that comes from a fowl dressed in this manner will be a stiff jelly the next day; the fowl will be very white and tender, and of an exceedingly fine flavor-advantages not attainable in ordinary boiling - while the dish loses nothing of its delicacy and simplicity.

985. - Fowl Hashed

This receipt will serve for any but the very larger species of poultry or game; joint them and cut a cutlet from each side of the breast. If it has not been eaten when previously dressed, break the bones of the body, and put all into a stewpan with a pint of water, a small faggot of sweet herbs, one carrot sliced, and an onion; let it stew an hour and three quarters, or two hours, skim the fat from the gravy as it rises, strain it, skim again, and pour it into another stewpan; thicken with a little butter and flour, flavor with Harvey's sauce, or any sauce applicable to such a dish, a little pepper and salt, and ground nutmeg, or mace for seasoning; add the fowl, and heat it thoroughly through without permitting the hash to come to a boil. Sippets of toasted or fried bread cut in dice surround the dish, in the centre of which the fowl is handsomely laid.

986. - Fried Fowl

When you have cut the pieces as before, put them into a basin with a little salt and pepper, a spoonful of oil, and two of vinegar, and a little chopped eschalot; stir them well in it, and let re-main for half an hour; have ready a quantity of batter, and take a fork and dip each piece one after the other into it, and then let it drop into the frying-pan, in which is sufficient hot fat to cover them; fry a nice color, and serve in the form of a pyramid, with fried parsley over, or any sauce you like under.